Subscribe to RSSMango/pineapple in sugar syrup(Ambe/Ananas paank or Morambo)
At my native, during mango/pineapple season, this dish is prepared in huge quantities(just like pickles) and stored for the rest of the year. The jam/syrup goes well with dosas, chapathis, rottis etc. Usually the pineapple (ananas) version is more famous compared to mango(ambe) version. When I was a kid, I loved this or honey with the dosas and usually avoided chutneys.
Previously, I had prepared strawberry paank(syrup) on the similar lines. I haven’t tried this with the canned fruits, because I thought the fresh ones would taste better.
Ingredients:
1 cup mango/pineapple (Cut into bite size pieces)
1 cup sugar
1/2 tea spn cardamom powder
Method:
Mix mango/pineapple pieces and sugar in a non stick pan and cook.
Keep mixing once in a while to avoid burning. Cook for around 10-15min on a low flame. (To check whether it is done or not, put a drop of syrup on a plate. The drop should not spread. If you cook beyond that, the syrup becomes very hard after cooling).
Add cardamom powder, cool it to room temperature. Store it in an airtight container and refrigerate. It remains good for months.
Serve with dosa or chapathi or bread.
PS: Traditional version of this recipe requires the syrup to be in liquid state(unlike jam which is in semi-liquid state).
Preparation time : 30min
Wow Shilpa, you read my mind. I was thinking of going to the Indian store last evening to get some raw mangoes, but could not. My son likes mango jam, in the grated form very much. He has it with chappati, dosa, idli, bread and even during meals. I havent tried pineapple pank anytime, although pineapple is avble in plenty here. Thanks for sharing.
August 2nd, 2006 at 7:54 amThis is such an easy to do recipe,Have to try this for sure!
August 2nd, 2006 at 1:07 pmShilpa, couple of more requests….would you know the recipe for oondi and shevai+ rossu? Great breakfast items but tedious to prepare. I’m sure you’ll improvise and give us an easy method….hence the request.
(Btw, I almost spelt oondi with a “u”……!!!)
August 2nd, 2006 at 3:41 pmThat is mouthwatering!!!!
August 3rd, 2006 at 1:24 amHi Shilpa, read your recipe with mangoes and pineapples. It has been a favorite since childhood and even today if I serve my son some Sakhar Ambaa (that what we call it) I have some in my plate too. I put some thick ghee on it and eat it with chapati. To make it at home do I need alphonso mangoes only or is it ok to use any sweet mango?
August 3rd, 2006 at 2:20 amAs children we used to have sakhar phanas (Jackfruit in sugar syrup) and my sister and I used to put a little in the freezer to crystallise the sugar on it and then lick the pieces of jackfruit for hours. Gosh what days they were!
oh! that looks so easy… Can i make it only with pineapple ? Also,what is the shelf life?
August 3rd, 2006 at 6:55 amThanks Aruna, Sumitha, Pushpa.
Preeti, yes Shevau and rossu is coming soon :). I have’t tasted Oondi any time, but surely try that also.
Anupama, you can use any mangoes. In India, we used apoos/alphonso mangoes, but here I tried with different types of sweet mangoes. It tastes good with any rpe mango.
IP, yes you can use only mango or only pineapple, usually both are not mixed, but I mixed both here when I tried them :). It usually remains good in refrigerator for around a year. After 5-6 months the liquid part of syrup turns into small crystalls, we used to love to eat those crystals. More than 6 months we never kept it because we would have finished it by then :).
August 3rd, 2006 at 6:57 amThanks for mango Jam, Can you please give the recipe for tomato jam.As we grow tomatoes, we have in plenty & dont know what to do with so many..
August 24th, 2006 at 4:26 amNeed recipe for Tomato jam.
August 24th, 2006 at 4:26 amPrepared this over weekend.My son is asking this with everything now.With bread, chapati & dosas.Last night, he even asked me if he can eat it with rice !! So, needless to say it came out great.Thanks for the recipe
September 18th, 2006 at 8:04 amwow….sakharamba!!! My one gran would prepare this with the small amla…what we call ‘rai awla’ in marathi. Not the usual big amla mind it. Tastes awesome and gets a nice deep red colour…wonder how. This tastes good with apple too…I never tried but my friend told me..her mom makes it often
September 19th, 2006 at 9:35 amQuick and EZ recipe. Murabba is another name for the same item. Addition of Tender ginger, Tender green black pepper makes it sweet and spicy.
December 22nd, 2006 at 7:46 pmThankyou Shilpa for the wonderful recipe. Can u give me recipe for stove top Chunda and not the making in sun chunda. It is a Gujju sweet pickle with grated raw mangoes
March 9th, 2007 at 12:08 amHi Shilpa , thanks for uch great recipes…. Can i use raw mangoes for this? By the way i tried the nankatai came out great my hubby loves it
thanks!
March 27th, 2007 at 11:08 amNeetu, I don’t think raw mangoes would taste good. Usually half ripe or ripe, but firm pieces of mangoes are used for this. You can even make them with pineapple instead of mangoes.
March 27th, 2007 at 11:13 amVERY GUD I TRIED IT AND LIKED IT
May 24th, 2007 at 4:52 amI wanted to make this ananas paak since a long time. I tried your recipe and made it today, and it turned out great. Thanks! I used fresh grated pineapple and also sprinkled a little saffron at the end.
August 9th, 2007 at 5:04 pm